Monday, September 24, 2012

Berry Heaven!

I so need a break from sugar cookies!!! If you cannot tell they are my albatrose but I am so stubborn that I have decided I am going to conquer them. My first non-sugar cookies recipe was going to be something for my mom's birthday. When I asked her what she wanted she said no chocolate and really no cake, is she trying to kill me!!! Plus this also had to be able to survive a car trip from DC to NY (O 95 how I love thee).  My mom loves pie (she originally suggested my berry bars) and my coworker told me about this pie recipe that was delicious and really it is a huge winner, not only because it is so easy (especially when you used a frozen pie crust) but it is delicious. It was a little tart but mom loved it that way!

The recipe calls for 5 cups of fresh blueberries. I used 2 of the big containers of blueberries, which I think is actually 4 cups and it was perfect!  A second time I made it I threw in 2 1/2 containers (guess the blueberries were smaller). When my coworker and I walked to the supermarket around the corner from work she said she made a pie crust from scratch........I am lazy and time crunched lately so I used a deep dish frozen pie crust and that worked perfectly! I know the pureists out there probably hate that but hey you gotta do what you gotta do :)

(Source: Sweet Kat's Kitchen)


1 9-inch unbaked pie crust


3/4 c. granulated sugar
1/3 C. All- Purpose Flour
1 T. Cornstarch
1/2 tsp. Ground Cinnamon
1 T. Lemon Juice
5 C Fresh Blueberries (2 containers can work depending on the size of the blueberries)


2/3 C. Packed Light Brown Sugar
3/4 C. Quick Cooking Oats
1/2 C. All purpose flour
1 tsp. Ground Cinnamon
1/4 Tsp. Ground Nutmeg
6 T. Butter, melted


- Preheat over to 375 degrees F. Press pie crust into 9 inch pie plate
- In a large bowl, stire together the sugar, flour, cornstarch, and cinnamon. Mix in blueberries. Add lemon juice and fold gently to combine. Pour into pie crust.
- Topping: In a medium bowl, stir together the brown sugar, oats, flour, cinnamon, and nutmeg. Mix in melted butter with fork or hands ntil crumbly.
- Spread evenly over the pie filling.
- Bake for 60 minutes or until top is browned.
- HARD PART: cool completely on a wire rack.

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